Chicken and Rice

Combine flour mixture in a plastic bag. Coat chicken thighs.

Preheat oil and butter in large skillet medium-high heat. Fry chicken until golden brown on both sides. Don't be concerned that it's not fully cooked, it will continue cooking with the rice.

Take chicken out of pan and transfer into pressure cooker.

In same pan, add in rice. Cook for 5 minutes on medium-high heat or until slightly toasted.

Add in onion and celery to the rice. Cook additional 3-5 minutes.

Transfer rice mixture into pressure cooker as well. Add chicken broth and bay leaves.

Cook on rice setting at high pressure. Use the instant release option and enjoy!